As the Mayor of Chowhound, I am running on a courageous, yet necessary platform: Eat more offal (a/k/a variety meats a/k/a organ meats). Long time readers of Vital Information know that I made a pledge to eat more offal in 2002, and while I was not squishing eyeballs with some other eaters, I did dip into the brains masala, had more than a few bowls of pozole, tried pork blood, breaded sweetbreads Greek style and a few other things last year. I did it after trying pork intestines in Chinatown and finding it was pretty good. This time, we should all do it. Let me explain.
Today, I was chatting with Ultimo about the delicous but, er, thick and fluid food at Kabbabish. This got me thinking about Kashmeri food which made me think of Zim and E which made me think of vegetarianisim which I reject on delicousness grounds but appreciate from a planet saving perspective; well planet saving made me think of an article in Wednesday's New York Times food section about small livestock farms and how they had to cart around recently slayed animals to high end restaurants who would part and parcel out the animals into a variety of daily specials, how hip, and it came to me.
Eating offal is good for the planet. If we are going to eat meat, we should eat the whole animal. Let us not waste a part just because we find it squishy, different or downright repungant. Be the gourmet instead. Think of it as ris de veau, Mario Battali influences, Greenpeace endorsed.
For those looking where to start, you can do no better than the pork neck larb and trotter tom yum at Spoon Thai. I will keep you up to date on the campaign. I am sure I will find ample support for the planet saving aspects of offal eating. Any assistance is much appreciated.